Peanut Tofu with Snap Peas and Brown Rice Noodles

I already linked to this recipe from Bon Appétempt, but I decided that I made enough changes to the recipe that I should probably post my own version. This has been my favorite meal to make lately. It’s easy and there’s plenty of down time while the tofu is baking to blog or play with these guys.

Or spend some time with my eldest and more well-behaved babies.

Plus, it’s gluten-free and the baked tofu will make your house smell amazing.

Flip the pieces and spread 1/2 teaspoon of sauce on the other side. Bake for another 25 minutes.

Meanwhile, cook pasta according to directions. Place peas in a colander and drain pasta in the colander over the peas. Place peas and pasta back in the pot. Add 1/4-1/2 cup water to sauce and add to pasta.

Saute garlic and ginger (if using) in a pan over medium-high heat for 1-2 minutes until fragrant.

Slice baked tofu into slices and add to pasta along with garlic and ginger. Stir and serve!